Autumnal Yellow Mini Tomato Gazpacho
This Autumnal Yellow Mini Tomato Gazpacho is a refreshing and sweet twist on the traditional gazpacho. The use of mini yellow tomatoes and bread as a thickener makes this soup unique and delicious.
Equipment
Ingredients
- ½ loaf day-old Italian or French bread
- 2 cups of yellow tomatoes
- 1 peeled and chopped Persian cucumber reserve some for garnish
- ¼ chopped sweet or red onion
- 1 large yellow bell pepper seeds and ribs removed
- 2 garlic cloves
- 1 small chopped and seeded jalapeño or homemade jalapeño sauce
- ¼ cup olive oil plus more for garnish
- Half a fresh lemon
- Few dashes of white balsamic vinegar or any vinegar of your choice
- Salt and pepper to taste
- Fresh lemon thyme leaves for garnish
Instructions
- Tear up the bread and place it in a medium-sized bowl. Add enough water (or fresh tomato juice) to cover and let it soak for 10 minutes.
- After 10 minutes, squeeze out the excess water from the bread.
- Add the soaked bread, chopped vegetables, garlic, jalapeño, olive oil, and lemon juice to a blender or food processor. Pulse until puréed.
- Add a few dashes of balsamic vinegar and season with salt and pepper. Taste for seasoning and give it one final pulse.
- For a smooth texture, strain the gazpacho through a fine mesh strainer, pushing down on the pulp to extract as much liquid as possible.
- Chill the gazpacho for at least 30 minutes before serving. Garnish with a drizzle of olive oil, chopped vegetables, and fresh thyme.
Video
Notes
For an even cooler gazpacho, freeze your serving bowl for 30 minutes before serving. Remember, the fresher and sweeter your ingredients, the better your gazpacho will be.
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